Comments on: Seasoned Acorn Jelly (Dotori Muk Muchim)

By: Cat

Cat — Thu, 08 Feb 2007 10:41:17 +0000

Yum! This looks delicious. I have always loved getting dotorimuk muchim in restaurants. The cool slipperiness of the acorn jelly with the flavor of the sauce is great, especially if you are eating hot or spicy food and want something to balance.

Your presentation looks beautiful. This has inspired me to make some at home.

By: emily

emily — Thu, 08 Feb 2007 16:38:54 +0000

I love dotorimuk. thanks for the good idea of putting them on lettuce.

By: Jason Truesdell

Jason Truesdell — Thu, 08 Feb 2007 21:27:21 +0000

I remember dotori muk was a surprisingly expensive dish to order in Korea, but I really like it.

When preparing it at home, because the presentation was so simple when I had it in Korea, I’ve never seasoned it with much more than sesame oil and soy sauce, and usually I just put it in a small bowl without much in the way of garnish. I’m glad there’s some other interesting ways to present it… if I’m not eating Korean dishes several days in a row, I sometimes sacrifice some of the dotori muk because I can’t eat it all before it starts to deteriorate a bit.

In Seattle I’ve seen the dotori muk relatively cheaply made locally, but it’s still more expensive than the plain white muk.

By: tigerfish

tigerfish — Fri, 09 Feb 2007 01:46:03 +0000

First time I know this ingredient called Acorn Jelly! Cool!

By: beloved

beloved — Fri, 09 Feb 2007 02:38:32 +0000

One hour of continuous stirring!?! Yikes! I did not realize that. I was hoping it was going to be similar to the method for
청포묵 which takes only about 10 minutes. Well, actually I may have told you I tried to make it the same way I make 청포묵 but obviously, it was a big flop.

Well, I won’t hold you to posting the recipe from scratch. I would completely understand if you didn’t want to spend an hour of your time doing that!!!

THANK YOU so much for posting this recipe. I will save it in the hopes of moving near a Korean market someday.

By: ZenKimchi

ZenKimchi — Fri, 09 Feb 2007 04:50:44 +0000

The name “Acorn Jelly” can be off putting to the uninitiated. Yet this is one of my favorite dishes.

I understand that acorn jelly can be more expensive because harvesting and processing them is very labor intensive. That’s why most cultures don’t harvest acorns, according to the book “Guns, Germs, and Steel.”

By: sue

sue — Fri, 09 Feb 2007 11:14:57 +0000

With it being so labour intensive to collect acorns, I hope it never disappears as food.
But it is good to see that so many of you are appreciate it.

By: Kat

Kat — Fri, 09 Feb 2007 19:50:40 +0000

very intriguing dish!

By: JiMong

JiMong — Fri, 09 Feb 2007 21:42:13 +0000

One of my favorite dishes, too. It is also very good side dish for Makgeolli or Dongdongju.
Many Thanks for the delicious posts.

By: james

james — Fri, 09 Feb 2007 23:05:12 +0000

this is one of my favorite dishes, my mom would call it acorn tofu. she actually collects acorns, shells them, and sells them to her friends for extra cash. she made this for thanksgiving, it was a hit and all of her friends said she went through to much trouble for them. it was their way of giving her love.

By: Sally Tan

Sally Tan — Sat, 10 Feb 2007 00:59:31 +0000

Oh… I had it when I went on a tour to korea. I love this dish! I can’t tell if there is any bitterness at all…. Yummy….

Can’t find it here though…

By: Ari (Baking and Books)

Ari (Baking and Books) — Sat, 10 Feb 2007 14:06:57 +0000

I had never heard of acorn jelly but the way you’ve put it together makes it sound oh so interesting!

By: BuddingCook

BuddingCook — Sat, 10 Feb 2007 17:30:12 +0000

i don;t live far from a korean market. perhaps i will look for some acorn jelly

By: Rasa Malaysia

Rasa Malaysia — Sat, 10 Feb 2007 22:25:37 +0000

You changed your template again…I don’t have to turn my head to left now to read your post.

By: sue

sue — Sun, 11 Feb 2007 09:36:46 +0000

JiMong,
I rarely drink, yet those drinks are what came up in my mind too when I made this.

James,
I hope your mom gets paid well for the acorn jelly. I once saw my mom make this from scratch. It seemed real hard work.

BuddingCook,
I hope you can find it. It will be an interesting dish for you.

Ari,
I didn’t realized how rare this acorn jelly is in other countries too.

Rasa,
People seemed to like this template more, so I changed it. More work for me to adjust though.

By: MeltingWok

MeltingWok — Sun, 11 Feb 2007 23:00:51 +0000

Hi Sue, I usually eat those that are translucent in color ones, are they acorn jellies as well ? Why are these browned ? Pardon my ignorance as I have certainly no knowledge of korean foods except enjoying them Cheers !:)

By: sue

sue — Mon, 12 Feb 2007 11:27:59 +0000

Hi MeltingWok,
I think those translucent jellies are called, green bean jelly.
That’s OK. I don’t know everything about Korean food either.

By: MeltingWok

MeltingWok — Tue, 13 Feb 2007 08:31:35 +0000

Sue, oh my, you are so modest Well, all your recipes are not just convincing, yummy and wholesome indeed :)Thanks for clarifying my doubts on the jelly thing, cheers !:)

By: ZenKimchi Korean Food Journal » Blog Archive » Strangest Foods I’ve Tried Thus Far

Sun, 18 Feb 2007 09:30:30 +0000

[…] Yet we eat acorns in Korea in the form of Acorn Jelly. By itself it’s fairly bland, but you eat it for the texture and the nutrients. I’ve had it a few ways, but my favorite way is in a spicy garlicky salad, like the one Sue makes on her site My Korean Kitchen. […]

By: (KFC #15) Acorn Jelly Salad (Tastes Better Than It Sounds) — ZenKimchi Korean Food Journal

Sun, 18 Feb 2007 15:12:44 +0000

[…] My Korean Kitchen has posted a recipe for this. This entry was posted on Saturday, August 26th, 2006 at 7:29 pm and is filed under […]

By: 15 Strangest Foods I’ve Tried Thus Far — ZenKimchi Korean Food Journal

Sun, 18 Feb 2007 15:14:33 +0000

By: Magun

Magun — Sun, 24 Jun 2007 10:10:00 +0000

Hi everybody! Does anybody know about the calory content of muk? Thanks in advance.

By: bae ga bu reh da! (배가부르다!) « vagabondage

bae ga bu reh da! (배가부르다!) « vagabondage — Wed, 04 Jul 2007 15:40:20 +0000

[…] them all. Some form of kim chee is always present, but other favorites include acorn jelly (도토리묵), green onion pancakes, fried tofu, simmered lotus root, and egg custard but to name a very paltry […]

By: John in the ROK

John in the ROK — Tue, 04 Sep 2007 04:58:03 +0000

It’s got about 45 calories per 100g (w/o the sauce and extras)

Also, that sauce is terrific. I just made some last night! Good job, I loved it!

By: John

John — Wed, 26 Mar 2008 09:52:52 +0000

I made this last night (with some extra veggies added in) - it’s great! My first experiment with acorn jelly, but not my last. Photo:
http://www.flickr.com/photos/15586812@N05/2361818439/